Chilies Rellenos Casserole - cooking recipe

Ingredients

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup onion (chopped)
8 eggs
1 cup sour cream
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 corn tortillas (5 1/2 in size, cut into sml pieces)
2 cups shredded monterey jack cheese (roughly 8 oz by weight)
sour cream (to serve as garnish)
salsa (to serve as garnish)

Preparation

Preheat oven to 350\u00b0F.
Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
Stir in tortilla pieces + cheese & pour over chilies.
Bake 25-30 min or till a knife inserted in the center comes out clean.
Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350\u00b0F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.